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(中国农业大学食品科学与营养工程学院,北京 100083)

生鲜食品气调包装新型材料的研究进展

赵珂,焦文晓,姜微波*

(中国农业大学食品科学与营养工程学院,北京100083)

在过去的几年中,生鲜食品的消费量随着人们对其营养品质的认识提高而日益增长。为了适应这种趋势,除了增加产量以外,发展有效的采后贮藏、包装技术是一种重要的解决途径。气调包装是生鲜食品最适宜的包装技术之一,具有延长货架期、保存及稳定新鲜食品的性能,并且使产品方便运输与售卖。影响气调包装的因素有很多,主要有生鲜食品的种类、贮藏温度与湿度、气体成分以及包装材料的特点。本文总结了近年来有关气调包装新型材料的研究进展,着重介绍了抗氧化活性膜、纳米保鲜膜及生物可降解膜的最新研究,以期推动气调包装的应用与发展,为满足消费者的需求,研究出高品质的、环境友好的、成本低的新型气调包装提供依据。

气调包装,生鲜食品,新型材料

Abstract:In the past few years,with people’s cognition of their nutritional function the consumption of fresh and fresh-cut produces has increased sturdily. In order to adopt to this trend,it is an important way to develop effective post harvest storage and packaging technology,in addition to increasing production. Modified atmosphere packaging(MAP)possesses a potential to become one of the most appropriate technologies,it has advantages of extending the shelf-life,preserving or stabilizing the desired properties of fresh produces,and convenience in handing and distribution. The success of MAP-fresh foods depends on many factors including types of fresh foods,storage temperature and humidity,gas composition,and the characteristics of package materials. This paper reviewed the recent developments highlighting the antioxidant active film,the nano packaging film and the biodegradable film. Although the innovations and development of food packaging technology will continue to promote the development of novel MAP,concentrated research and endeavors from scientists and engineers are still important to the development of MAP that focuses on consumers’ requirements,enhancing product quality,environmental friendly design,and cost-effective application.

Keywords:modified atmosphere packaging;fresh foods;new materials

气调包装是一种用于延长生鲜或微加工食品货架期的技术[1]。它是通过改善包装产品正常的气氛条件,从而达到增加食品保质期的目的[2]。生鲜食品与其他食品相比,具有更高的呼吸率及水活性,因此更易发生质量恶化,且保质期短,因此使用气调包装成为理想的选择。

生鲜食品包装中的有益环境条件,如氧气、二氧化碳和相对湿度等因素,取决于包装内设定气氛、生鲜食品的采后生理(如呼吸强度)、聚合物薄膜对水蒸气和气体的渗透性及包装的质量(如泄露)等,因此除去气调包装传统材料外,向其中添加功能性成分,如抗氧化性物质等对各种类型的生鲜食品在采后的贮运与销售起到至关重要的作用[3]。……